Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------CREPES--------------------------------
1/2 c Whole wheat pastry flour
1/4 ts Salt
3/4 c Soymilk
1 ts Safflower oil

---------------------------SAUCE--------------------------------
1 tb Margarine
1 sm Onion, quartered thinly
-- sliced
1 ea Garlic clove, minced
1 c Small white mushrooms, slice
1 tb + 1 ts flour
3/4 c Soymilk
2 tb Fresh minced dill
1/2 ts Dried tarragon
2 ts Lemon juice
Salt pepper to taste

--------------------------FILLING-------------------------------
24 ea Slender asparagus stalks

CREPES: Combine flour salt in mixing bowl. Make a well in the
centre pour in the soymilk oil. Beat till smooth. Heat a 6 or
7-inch skillet. when hot, pour in 1/4 c of batter tilt skillet till
it's evenly coated. Cook over moderate heat till lightly browned on
the bottom. Flip brown the other side. Remove set on a plate.
Repeat with the rest of the batter, you should have 6 crepes. SAUCE:
Heat margarine in a small pot. Add onion garlic saute over
moderate heat till onion is golden. Add mushrooms cover. Cook till
the mushrooms are limp juicy. Sprinkle in the flour stir till it
disappears. Slowly pour in the soymilk, stirring. Bring to a simmer,
then stir in the dill tarragon. Cook at a simmer till the sauce
thickens. Stir in the lemon juice season to taste. Remove from
heat cover. FILLING: Trim about 1/2-inch of the asparagus stalks
scrape off any tough looking skin. Cut stalks in half steam till
tender crisp. ASSEMBLE: Place 6 asparagus stalks in the centre of
each crepe, letting the tips protrude from the top overlapping the
halved stalks in the centre if necessary. Spoon a very small amount
of sauce over the asparagus. fold one end of the crepe in towards the
centre overlap the other end over it. Arrange the crepes, folded
side down, in an oiled, shallow baking dish. Spoon remaining sauce
evenly over the crepes. Bake in a preheated 350F oven until just
heated through. Serve at once.

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